The Lantern Festival is Coming. Which is Your Favorite Sweet Dumpling?

The Lantern Festival is approaching, and many time-honored brands have begun to make sweet dumplings. Some shops have also introduced new flavors and new packaging. Let’s learn about the time-honored brands in Beijing and choose your favorite sweet dumplings!

Niujie Baiji

Beijing Niujie is a paradise for food lovers because it collects a variety of delicious snacks. The time-honored Baiji sticky rice cake located on Niujie is famous inside and outside Beijing, and children who grew up in Beijing are especially familiar with its taste.

In addition to sticky rice cakes, the sweet dumplings produced by Baiji are also very popular. The current chef has insisted on making handmade sweet dumplings for more than 20 years, and the quality is consistently good. So the sweet dumplings made by Baiji are favored by Beijing customers.

Baiji's sweet dumpling filling is of high quality. The black sesame filling uses sesame oil, and the hawthorn sweet dumplings contain hawthorn paste. There is also a unique preserved fruit filling. After cooking, the skin is crystal white and glutinous, and the filling is full and full of a fruity aroma!

Address: Baiji Sticky Rice Cake at Niujie Halal Supermarket, No. 5-1, Niu Street, Xicheng District, Beijing

Gongdelin

Gongdelin, known as the originator of vegetarian food, was founded in 1922 and first opened on Nanjing East Road in Shanghai. Cai Yuanpei, Liu Yazi and Lu Xun were all guests of the restaurant.

Gongdelin's dishes are known for being "time-consuming and labor-consuming" and "cleverly conceived". Gongdelin’s sweet dumplings are also vegetarian, and the production process is also completely "vegan".

Jingsu sweet dumplings are made in pursuit of freshness and health, and throughout the production process, the meat of any animal is totally forbidden. The filling is made using healthy and pure ingredients according to secret recipes.

Address: No. 2, A, Qianmen East Street, Dongcheng District, Beijing

Translator: BAO Minmin

Reviewer: YUAN Ting